This tomato bisque is proof you don’t need a whole basket of vine-ripened tomatoes to make delicious tomato bisque. This recipe uses canned tomatoes. Rice makes this soup silky, not starchy.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ cup diced celery
- 1 pinch salt
- 3 cloves garlic, chopped
- 1 (32 ounce) container chicken broth, or more as needed
- 1 (28 ounce) can crushed San Marzano tomatoes
- ½ teaspoon paprika
- 1 pinch freshly ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- 3 tablespoons uncooked jasmine rice
- 1 teaspoon white sugar, or to taste
- ½ cup heavy whipping cream
- salt and freshly ground black pepper to taste
- 2 tablespoons heavy whipping cream, divided
- 2 tablespoons thinly sliced fresh basil leaves, divided
Directions
Step 1
Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Step 2
Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
Step 3
Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes.
Step 4
Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 198 | |
% Daily Value * | |
Total Fat12g | 16% |
Saturated Fat6g | 31% |
Cholesterol38mg | 13% |
Sodium906mg | 39% |
Total Carbohydrate20g | 7% |
Dietary Fiber3g | 12% |
Total Sugars3g | |
Protein4g | |
Vitamin C15mg | 77% |
Calcium76mg | 6% |
Iron2mg | 11% |
Potassium482mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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